Spanish Red Beans

I have been so blessed to have a Mother-In-Law that catered for 20 years on Long Island. She knows how to cook. But at home she loves her spanish food, which I am not terribly fond of...but some of it is really good. There's nothing like a really good pot of beans with rice, for whatever reason...quick, cheap, easy, nutritious and satisfying. I often serve as a side to Spanish Beef, and I'll post that recipe next week.

Ingredients

3 large cans kidney beans
(if you use small cans make sure you change the
tablespoon measures of the spices to teaspoons
or you'll end up with chili)

1/2 onion diced

1 green pepper diced

1 tablespoon paprika

1 tablespoon cumin

2 tablespoon coriander

1 teaspoon salt

Preparation
Cook peppers & onion until soft. Add spices and cook 1 minute. Add kidney beans. Cover and simmer approx 15 minutes. We love diced squash added to the pot. Serve over rice with corn on the side and lots of hot sauce.

Potato & Ham Frittata

If you want good veg only frittata Baked Asparagus and Yellow Pepper Frittata from Epicurious.com which serves 12. I am using the recipe below but cooking a larger amount for our family.



This is an oven baked recipe for the frittata, I usually make these for lunch when no one's home and throw any leftovers in. I'll use a small pan and fold in half and serve with salad.



Ingredients
8 extra-large eggs
1 tablespoon Dijon mustard
2 tablespoons milk
Salt to taste
Freshly ground white pepper to taste
1 small onion, thinly sliced
4 small red-skinned potatoes, sliced 1/8 inch thick
3 tablespoons extra-virgin olive oil
1 cup diced ham
1/2 bunch cooked & chopped asparagus


Preparation
Whisk the eggs vigorously. Mix in the mustard, milk, salt, and pepper. Heat the oven to 400 degrees F.
In an ovenproof pan, thoroughly cook the onions and potatoes, in the olive oil. Turn the heat to medium high and pour the eggs into the pan.

Let the eggs set for several seconds. With a heatproof rubber spatula, gently stir the eggs, starting from the center. This stirring makes the frittata puff up more in the oven.

Lift the edges so that the eggs flow to the bottom. When the frittata is half-set, add the ham & asparagus.

Transfer the pan to the heated oven. Cook for about 10 minutes (less if you like runny eggs), until puffed and golden.

Prep: 20 Minutes
Serves 4
Source: Fine Cooking